Perfect potato wedges

Written by Zandre Strauss. Posted in Recipe

Agri-Pulse – Rustenburg – Who doesn’t like potato?  They are so versatile, and prepared correctly, they are fit for a king. Potato wedges have always been a crowd pleaser – but they can be tricky to make.

You do not want them pale and mushy; you want them golden brown, crispy and bursting with flavour. Here is a great recipe to try out:

Potato Wedges

8-10 medium sized potatoes
Olive oil
Garlic  (But you may leave it out if you prefer and substitute with Rosemary)
7,5ml Baking soda

Pre-heat oven to 180° C.
Rinse the potatoes and chop into quarters.
Add baking soda and salt to enough water to cover potatoes and par-cook until partially cooked.
Mix olive oil with garlic or rosemary (or spices of your choice) in a large bowl.
Remove par-cooked potatoes from water and place in colander to remove excess water.
Add to olive oil mixture, slightly squashing the potatoes and then toss them thoroughly to cover with the oil.
Bake the potatoes for 40 - 45 minutes or until the potatoes turn crispy and golden.
This recipe is also great when fried in an Air Fryer – about 20 minutes at high heat will do the trick. Just remember to turn the potatoes over to ensure they are evenly air-fried at the 10-minute mark.

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